makes 1 quart
Ingredients
- 300g (1 1/4 cups) Oregon Fruit Aseptic Cranberry Puree
- 175g (3/4 cup) Water
- 600g (3 cups) Sugar
- 40g (1/4 cup) Glucose Syrup
- 120g (1 stick/8 tbsp) Butter
- 6g (1 tsp) Salt
Instructions
- In a medium saucepan, heat water, sugar, and glucose syrup on medium heat until it reaches an amber color.
- Meanwhile, gently warm the Oregon Fruit Aseptic Cranberry Puree with butter and salt until butter is just melted. Set aside.
- As soon as an amber color is reached, remove from heat and gradually stream in puree mixture while whisking to maintain emulsion.
- Immediately transfer to an ice bath to cool. If caramel appears separated, immersion blend until it re-emulsifies.
- Store refrigerated in a squeeze bottle.
Add some optional spice:
- cinnamon
- clove
- nutmeg
- allspice
- ginger
- star anice
- cardamom
Our Cranberry Caramel Sauce is delicious in beverages like:
- lattes
- mochas
- espresso martinis
- hot chocolate
- apple cider
Or drizzle on deserts like:
- pancakes
- custards
- cakes
- churros
- donuts
- ice cream
